Oven-Roasted Veggie Potatoes

A real riot of colors! Simple, fast, incredibly tasty! Potatoes with vegetables in the oven are ideal as a side dish for meat, poultry, and fish. But it itself is so filling that it will replace a full lunch for you. The composition of the dish can be changed at your discretion by adding and changing the set of vegetables.
cook time: 1h
Owen Truitt
Oven-Roasted Veggie Potatoes

Nutrition Facts (per serving)

61
Calories
2g
Fat
11g
Carbs
2g
Protein

Ingredients (4 portions)

Basic:

Garlic 3 clove
Tomatoes (or 8 cherry tomatoes) 3 pc
Olive oil 2 tbsp
Salt to taste
Ground black pepper to taste
Potato 1 kg
Carrot 300 g
Bulb onions (large onion or 2 medium sized) 1 pc
bell pepper (small size or 1-2 large) 5 pc
Pumpkin 300 g
Rosemary 0.5 tsp
Italian herbs (optional) 0.5 tsp

Recipe instructions

Step 1

Step 1
How to bake potatoes with vegetables in the oven? Prepare the necessary ingredients according to the list. You can also use zucchini or zucchini, eggplant and other vegetables for baking. They will make the dish tastier and healthier. It is advisable to choose vegetables of the same size. Wash them, dry them, peel them, remove the seeds and cut them into equal sizes.

Step 2

Step 2
If you, like me, have new potatoes, rinse them thoroughly under running water with a brush or sponge, and dry with paper towels. There is no need to peel or cut it. If you are using medium or large sized tubers, wash and peel. First cut into two halves, each of them into slices, usually three or four pieces.

Step 3

Step 3
Peel the onion, rinse in cold water, and dry with paper towels. Cut into four pieces. Onions can be replaced with blue or shallots.

Step 4

Step 4
I also chose small carrots of the same size and baked them whole. The larger one was cut in half. If you are using medium-sized carrots, wash them, peel them and cut them into slices the same size as the potatoes.

Step 5

Step 5
Choose multi-colored bell peppers, so the dish will look more colorful. Rinse it, clear the middle of the seeds. It is not necessary to cut small peppers; you can bake them whole, just like potatoes and carrots.

Step 6

Step 6
Cut larger, fleshy bell peppers into medium-sized slices.

Step 7

Step 7
Choose dense tomatoes so that they do not lose their shape when baking. I took cherry tomatoes. Wash them and dry them from excess moisture with paper towels. I used cherry tomatoes so I didnʼt cut them. Cut large fruits in half.

Step 8

Step 8
It is advisable to use orange pumpkin; it is usually sweeter than green varieties. It should be young, small in size, fresh and juicy. Wash the pumpkin, dry it and cut it into small cubes.

Step 9

Step 9
It is better not to peel the garlic cloves, but to bake them in their peels. You can clean it before serving the dish.

Step 10

Step 10
Cover a baking sheet with parchment. Place all the vegetables, salt and pepper to taste. If desired, add herbs suitable for vegetables (I used Italian herbs). Drizzle the vegetables with vegetable oil (I used extra virgin olive oil, you can replace it with refined sunflower oil). Gently mix all the vegetables.

Step 11

Step 11
Bake the vegetables in an oven preheated to 220° for about 45 minutes until the potatoes are soft. If you want to crisp up the roasted vegetable mixture, turn on the broiler for the last 5-10 minutes. Use your oven as a guide. Check readiness with a toothpick. Pierce the potatoes; if they are soft, they are ready. Serve vegetables hot or warm as a separate dish with a suitable sauce or as a side dish for meat or fish. Bon appetit!

Additional rubrics

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